QuinoaApplePancetta Stuffed Acorn Squash - acorn squash

Method

• Preheat oven to 375.
• Cut acorn squashes in half and small slice on edges to sit upright independently.
• Scoop out seeds.
• Prick with fork.
• Lightly brush with olive oil and lightly sprinkle with sea salt.
• Roast in oven facing downwards in baking dish for about 30-45 minutes based on thickness of squash.
• Should be very soft.
• Prepare quinoa 1/2 cup quinoa, rinsed with 1 cup of water.
• Bring to a boil and simmer until water absorbed.
• About 25 minutes.
• Set aside.
• In a large saute pan, cook pancetta until desired doneness (slightly crispy).
• Set aside on paper towel.
• Saute one diced onion on medium heat in a bit of olive oil until brown and softening.
• The more color you can develop (without burning, of course) the better.
• Slow-cooked onions add so much flavor!
• Once the onion has cooked 10-15 minutes, add the diced apple and chopped sage and cook until soft.
• Add the cranberries and the cooked quinoa, and turn heat down to low.
• Whisk olive oil, vinegar, cinnamon, and salt together into a dressing.
• Pour dressing over quinoa mixture, add cooked pancetta, and continue to stir over low heat.
• Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture, add a small trickle of balsamic vinegar if desired and sprinkle with cheese if desired.
• Bake 10-15 additional minutes, until the tops of the quinoa is golden and starting to get crispy.